Method of packaging wine or a similar beverage, products obtained by the method, and apparatus for implementing the method

ABSTRACT

A method of packaging wine or a similar beverage in a glass receptacle, in which a carbon dioxide content of less than 400 mg/l is established in the wine, and a glass receptacle is filled with the wine or beverage of reduced carbon dioxide content under an inert carbon dioxide-containing atmosphere. The glass receptacle is then heat sealed under the inert atmosphere containing carbon dioxide with a flexible disposable capsule having an overall oxygen permeability of not more than 5 cm 3 /m 2 /24 h. A headspace between the wine or beverage and the capsule is formed in the receptacle having carbon dioxide trapped therein, and an oxygen content of less than 5% by volume, and the carbon dioxide content in the receptacle is sufficient that a reduction in pressure in the receptacle after sealing by dissolution of the carbon dioxide trapped in the headspace into the wine or beverage filled in the receptacle causes the capsule to be drawn inwardly.

The present invention relates to a method of packaging wine or a similarbeverage, to products obtained by the method, and to apparatus forimplementing the method.

French patent No. 2 735 003 describes a container in the form of adrinking glass used as the material for packaging, transporting, anddistributing a beverage such as wine.

That patent also describes a method of filling the container, wherebythe container closure element is fitted with a device that enables airto be extracted during filling.

The present invention seeks to provide an improved method of filling andpackaging a wine glass.

The object of the invention is specifically to lengthen the shelf lifeof wine packaged in a receptacle in the form of a drinking glass; winecan become transformed due to contact with air, in particular due tophenomena whereby the wine is oxidized, via its free surface which is ofmuch larger area in a glass than in a bottle, particularly when it isrecalled that the area should be compared with the volume of winecontained in the glass, or the bottle as the case may be.

The advantage of improving the above-mentioned patent can thus be seen,particularly when packaging wines for laying down or wines that areintended to be consumed more than one month, preferably more than fourmonths, any indeed more than ten months after packaging.

In a first aspect, the present invention thus consists essentially inpackaging wine or a similar beverage in a receptacle that is completelyclosed, whose overall permeability to oxygen, i.e. permeabilityincluding that of the walls of the receptacle, of the capsule, and ofthe junction zone between said receptacle and said capsule, makes itpossible to conserve a wine in the long term, preferably more than tenmonths, without exceeding a tolerable quantity of oxygen. To do this,the walls of the receptacle are made of a material that is not permeableor practically not permeable to oxygen in the long term, and inparticular said receptacle is made of glass. Glass presents practicallyzero permeability to oxygen.

If the capsule presents very low overall permeability after it has beenclosed onto said receptacle, and preferably permeability of not morethan 10 cubic centimeters per square meter per 24-hour period (cm³/m²/24h), then it is possible to conserve a wine for more than ten months.

In a first aspect, the invention thus consists in a method of packagingwine or a similar beverage in a receptacle in the form of a drinkingglass, in which such a glass receptacle is closed by means of adisposable capsule (for single use, i.e. which can be removed but whichcannot be put back into place), having very low overall permeability tooxygen once closed on said receptacle, and preferably permeability ofless than 10 cm³/m²/24 h.

A laminated capsule is preferably used comprising a metal layer coatedin a layer of heat-sealable thermoplastic material, presenting overallpermeability to oxygen, after heat-sealing, of not more than 10cm³/m²/24 h.

The oxygen content of the gaseous atmosphere imprisoned inside the glassis preferably reduced to a value below the mean oxygen content of air(i.e. about 20% by volume).

More preferably, the wine is packaged under a gaseous atmosphere whoseoxygen content is less than or equal to 5% by volume and/or under apartial vacuum.

Advantageously, the glass is filled with wine under an inert atmosphere,comprising carbon dioxide.

By selecting a capsule whose overall permeability to oxygen afterbonding onto said receptacle is less than 5 cm³/m²/24 h, and bypackaging the wine under an inert atmosphere comprising carbon dioxideor a mixture of nitrogen and carbon dioxide, and even when the residualspace defined by the glass, the free surface of the wine, and thecapsule has a volume greater than 2 cm² (contrary to the above-mentionedpatent), it has been found that wine packaged in this way can beconserved for very long periods (up to twenty-four months). Naturally,it is both possible and desirable to limit said residual space to avolume of said value.

Packaging in an atmosphere comprising carbon dioxide presents theadditional advantage that the gas can become absorbed and dissolved inthe wine over a period of several hours following packaging, therebylowering the pressure inside the glass. Thus, if the receptacle of theinvention should subsequently be exposed during storage to conditions inwhich ambient temperature is raised, and in particular raised to above25° C., the gas included in the glass does not give rise to extrapressure that would cause the capsule to bulge due to the effect of theheat.

Insofar as wine naturally contains carbon dioxide, generally at aconcentration lying in the range 50 milligrams per milliliter (mg/ml) to1500 mg/ml, it is preferable to desaturate the wine of carbon dioxideprior to filling the glass, and to do this it is preferable to degas thewine prior to packaging, in particular to reduce its dissolved carbondioxide content to a value of less than 400 mg/ml, and preferably lessthan 200 mg/ml.

The carbon dioxide dissolved in wine can be expelled by bubbling throughgaseous nitrogen, thereby injecting the gaseous nitrogen into the wine.

To obtain low permeability through the capsule, it is preferable to usea stratified material comprising a layer of pure aluminum coated in alayer of polyethylene.

Such a material is preferably selected for the thickness of the metallayer to lie in the range 10 microns (μm) to 100 μm, and the thicknessof the plastics film likewise to be situated in said range of values;this makes it easier to cause the capsule to adhere to the rim of theglass under the effect of heating the capsule, which heating must beperformed very quickly in order to avoid heating the wine. For thispurpose, the metal layer of the capsule is preferably heated by beingput into contact with a resistive heater element, or by induction.Raising the temperature of the metal layer causes the temperature of theplastics film to be raised prior to coming into contact with the rim,thus causing it to adhere to the glass. Said temperatures preferablyreach a maximum value of not more than about 350° C., and in particularpreferably lying in the range 80° C. to 180° C., for a period of a fewseconds or tenths of a second only.

In order to improve adhesion, the capsule is pressed against the glasswith a bearing force that preferably lies in the range 10 decanewtons(daN) to 250 daN, and in particular in the range 30 daN to 100 daN.

For this purpose, it is also preferable to use materials to constitutethe glass receptacle comprising blown glass or blown and turned glassleaving a bead at the rim of width greater than the wall thickness ofthe glass, thus improving adhesion of the capsule. Alternatively, incertain cases it is possible to use molded glass.

In another aspect, the invention consists in providing a pack comprisingwine packaged in a drinking glass, said glass being closed by aheat-sealed capsule that is substantially oxygen proof, the gaseousatmosphere present inside the glass being depleted in oxygen; the packcan be obtained using the above method.

More particularly, said gaseous atmosphere inside the receptaclecomprises carbon dioxide and is at a pressure slightly lower than thesurrounding ambient atmospheric pressure. In some cases, it is foundthat, immediately after packaging, the flexible capsule takes up a shapewhich is slightly dished towards the inside of the receptacle.

Although the invention applies essentially to packaging wine, it canalso be used for packaging oxygen-sensitive beverages other than wine ina glass, in particular alcoholic beverages based on vegetable extracts,and also fruit juices.

The use of a capsule that includes a metal layer facilitates handling ofthe filled and closed glass because the capsule presents good resistanceagainst being pressed in.

In a variant embodiment, the gaseous atmosphere contained in the glasscan be depleted of oxygen by establishing a partial vacuum prior toclosing the glass by bonding the capsule onto the glass.

In another aspect, the invention consists in providing an installationfor packaging wine or a similar beverage in drinking glasses, theinstallation comprising:

-   -   a conveyor for transporting glasses;    -   a station for filling glasses with the beverage;    -   a station for closing each glass by heat-sealing a capsule        thereon; and    -   a station for evacuating the glass or for blowing in an inert        gas, preferably comprising carbon dioxide and/or a mixture of        nitrogen and carbon dioxide;    -   said stations being disposed along the conveyor.

The inert gas is preferably blown in both before and after saidreceptacles are filled with said beverage.

Other advantages and characteristics of the invention will be understoodfrom the following description which refers to the accompanyingdrawings, showing preferred embodiments of the invention without anylimiting character.

FIG. 1 is a diagram of a station for filling a glass filled with wine.

FIG. 2 is a diagrammatic section view of a capsule used in theinvention.

FIG. 3 is a diagram showing packaging apparatus of the invention.

With reference to FIG. 2, the stratified material from which the capsule1 is made comprises a layer 2 of aluminum of thickness 3 lying in therange 30 μm to 50 μm, and carrying a layer 4 of polyethylene whichcovers the layer 2 and which is of a thickness 5 close to 50 μm.

With reference to FIG. 3, the packaging apparatus 6 comprises a conveyorbelt 7 driven over two rollers 8; glasses 9 placed on the top strand ofthe conveyor belt are conveyed by the belt from a station 10 for storingempty glasses to a station 11 for storing full glasses.

During this transfer, each glass passes successively through fivepackaging stations or devices:

-   -   a station 12 for filling the glass with an inert gas, preferably        carbon dioxide or a mixture of carbon dioxide and gaseous        nitrogen coming from a tank 13;    -   a station 14 for filling the glass with wine taken from a        container 15;    -   a station for depositing a capsule 1 on the full glass 9; this        being performed by using a suction cup handler (represented        diagrammatically by arrow 16) which extracts capsules one by one        from a magazine 17;    -   a station 18 for heat-sealing the capsule 1 on the rim of the        glass 9; and    -   a station 19 for shaping the margin of the capsule so as to fold        it down against the walls of the glass; for this purpose, this        station comprises an actuator that moves a tool 20 of shape that        matches the shape of the rim of the glass.

In a preferred variant embodiment (not shown) the station 12 for blowingin inert gas, preferably carbon dioxide and/or nitrogen (and/or astation for establishing a reduced pressure) is disposed in the vicinityof the capsule sealing station 18 so as to establish a reduced oxygencontent immediately before (or during) heat-sealing. In addition, priorto being filled with wine, the glass is preferably placed in a inertatmosphere, in particular of carbon dioxide and/or nitrogen so as tolimit oxidation of the wind during the operation of filling the glass.

With reference to FIG. 1, the glass 9 stands on the conveyor 7 via atray 21 whose top face is adapted to accommodate any lack of planenessin the foot of the glass (e.g. by being made of a material that iscompressible).

The apparatus includes a control unit 22 for adjusting the parametersused for heat-sealing the capsule 1. The apparatus also includes anactuator 23 suitable for moving a tool 25 vertically along an axis 24,the tool comprising a solid piece of metal 26. The bottom face of thetool is covered in a deformable pad 27 made of a material that conductsheat, such as silicone. The pad 27 is also provided on its top face witha resistive heater element 28. The power fed to this element, the lengthof time contact is made with the capsule, and the bearing force appliedby the actuator are under the control of the unit 22.

1. A method of packaging wine or a similar beverage in a receptacle inthe form of a drinking glass (9), in which said receptacle is made ofglass and said glass receptacle is closed by a disposable capsule (1)having very low overall permeability to oxygen after being closed ontosaid receptacle. 2-14. (canceled)
 15. A method of packaging wine or asimilar beverage in a glass receptacle, comprising the steps of:establishing within the wine a carbon dioxide content of less than 400mg/l; filling said glass receptacle with the wine or beverage of reducedcarbon dioxide content under an inert carbon dioxide-containingatmosphere; and heat sealing the glass receptacle under said inertatmosphere comprising carbon dioxide with a flexible disposable capsulehaving an overall oxygen permeability of not more than 5 cm³/m²/24 h, aheadspace between the wine or beverage and the capsule being formed inthe receptacle and having carbon dioxide trapped therein, and an oxygencontent of less than 5% by volume, wherein the carbon dioxide content inthe receptacle is sufficient that a reduction in pressure in saidreceptacle after sealing by dissolution of the carbon dioxide trapped inthe headspace into the wine or beverage filled in the receptacle causesthe capsule to be drawn inwardly.
 16. A method according to claim 15,wherein the capsule comprises a metal layer coated with a layer ofheat-sealable thermoplastic material.
 17. A method according to claim15, wherein the oxygen content of the gaseous atmosphere within thesealed glass is reduced.
 18. A method according to claim 15, wherein thecapsule comprises a stratified material comprising a layer of purealuminum coated with a layer of polyethylene.
 19. A method according toclaim 18, wherein the thickness of the aluminum layer is 10 μm to 100μm, and in which the thickness of the polyethylene layer is also 10 μmto 100 μm.
 20. A method according to claim 15, wherein the heat sealingcomprises heating to a temperature of 80° C. to 180° C. for between afew tenths of a second and a few seconds.
 21. A method according toclaim 15, wherein the capsule is pressed against the glass with abearing force of 10 daN to 250 daN.
 22. A method according to claim 21,wherein the capsule is pressed against the glass with a bearing force of30 daN to 100 daN.
 23. A method according to claim 15, wherein thedissolved carbon dioxide content of the wine is established prior topackaging at a value of less than 200 mg/l.
 24. A method according toclaim 15, additionally comprising degassing the wine prior to saidestablishing.